chefsarah.ca

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 small piece of fresh turmeric, grated (about 1/2 teaspoon)
• 4 cups broccoli florets (about 1 head of broccoli)
• 4 cups vegetable broth
• 1 cup sour cream (use soy or coconut milk for a vegan option)
• 2 cups sharp cheddar cheese, shredded (use vegan cheese for a vegan soup)
• Salt and pepper to taste
• Optional toppings: extra shredded cheddar, croutons, chopped chives

Instructions:

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
2. Add Carrots and Turmeric: Stir in the diced carrots and grated fresh turmeric. Sauté for a few minutes until the carrots begin to soften.
3. Cook Broccoli: Add the broccoli florets to the pot. Sauté for another few minutes, allowing the flavors to meld.
4. Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes, or until the vegetables are tender.
5. Blend: Use an immersion blender or transfer the soup to a regular blender to puree until smooth. Be cautious when blending hot liquids.
6. Add Cream and Cheese: Return the pureed mixture to the pot. Pour in the sour cream and add the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
7. Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls. Top with optional toppings like extra shredded cheddar, croutons, or chopped chives.

Cooking Convenience: Instant Pot and Slow Cooker Options

Instant Pot:

1. Follow steps 1 and 2 using the Instant Pot’s sauté function.
2. Add the diced carrots, grated turmeric, broccoli florets, and vegetable broth to the Instant Pot.
3. Close the lid, set the Instant Pot to “Soup” mode, and let it cook for 8-10 minutes under high pressure.
4. After releasing the pressure, blend the soup using an immersion blender.
5. Stir in the sour cream and shredded cheddar cheese using the “Sauté” function until melted and creamy.

Slow Cooker (Crockpot):

1. Follow steps 1 and 2 in a skillet on the stovetop.
2. Transfer the sautéed mixture to your slow cooker.
3. Add the diced carrots, grated turmeric, broccoli florets, and vegetable broth to the slow cooker.
4. Cover and cook on low for 4-6 hours or until the vegetables are tender.
5. Blend the soup using an immersion blender.
6. Stir in the sour cream and shredded cheddar cheese, and let it cook for an additional 15-20 minutes on low until everything is melted and creamy.